HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSalmon Teriyaki Skewers And Sesame Wedges
Salmon Teriyaki Skewers and Sesame Wedges

Salmon Teriyaki Skewers and Sesame Wedges

with Miso Stir Fried Greens

Street Food
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We love good Salmon Teriyaki Skewers & Sesame Wedges and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SesameCereals containing GlutenSoyaFishEggMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 pot(s)

Sesame Seeds


2 unit(s)


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet


1 sachet

Ketjap Manis


1 unit(s)

Miso Paste


2 fillet

Salmon Fillet


1 pack(s)

Tenderstem Broccoli ®

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

½ unit(s)


2 sachet


(ContainsEgg, Mustard)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2692 kJ
Energy (kcal)644 kcal
Fat28.0 g
of which saturates4.0 g
Carbohydrate61 g
of which sugars18.0 g
Protein29 g
Salt2.51 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray. Drizzle with oil and toss to coat. Scatter over half the sesame seeds and season with salt and pepper. Spread them out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.


Meanwhile, soak your skewers in water. Pop the soy sauce, honey, ketjap manis and half the miso paste into a large bowl and mix together with a fork. Slice the salmon fillets into 2cm wide pieces, pop into the marinade and mix well to coat. Set aside. IMPORTANT: Wash your hands after handling raw fish.


Halve the tenderstem broccoli widthways. Trim the root from the bok choy then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Heat a large frying pan over medium heat (no oil). Add the remaining sesame seeds and toast until they are slightly golden - 1-2 mins. Stir frequently. TIP: Watch them like a hawk as they can burn easily. Pop the sesame seeds into a small bowl, add the mayo, season with salt and pepper and mix together. Set aside.


About 15 minutes before the wedges are done, divide the marinated salmon pieces between the skewers (one skewer per person). Don't throw the marinade away! Heat a drizzle of oil in the frying pan over medium high heat. Once hot, add the salmon skewers and cook until browned all over, about 1 minute each side. TIP: Keep an eye on it because the marinade can burn easily! Once browned, pop onto a baking tray and roast until cooked through, 8-10 mins. IMPORTANT: The fish is cooked when opaque in the middle. Wipe out the pan but don't wash it up!


About 5 minutes before the potatoes and fish are finished, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the tenderstem broccoli and stir fry until it begins to char, 2 mins. Add the bok choy, garlic, ginger and remaining miso, stir fry for a further 1 minute. Add a splash of water, cover with a lid or some foil and continue to cook until the vegetables are tender, 1-2 mins. Keep warm.


Heat a small saucepan over a medium heat and add the remaining marinade. Bring to a simmer, stirring, until thickened and piping hot, 1 minute. Divide the sesame wedges, salmon and stir fried vegetables between plates, serve with the sesame mayo and pour the teriyaki glaze over the salmon. Enjoy!